Ingredients for 1
1 lb pork tenderloin
1/2 apple cubed
1/2 white onion diced
Maple Rosemary Glaze: 3 sprigs rosemary, 2 large garlic cloves (crushed), 1/4 cup olive oil, 1 tbsp maple syrup, 1 pinch salt
Set your Anova Sous Vide Precision Cooker to 135.0ºF / 57.2ºC.
Mix all glaze ingredients in a food processor.
Set aside about 1/3 of the mixture. Use the rest to rub all over pork loin. Add some additional salt to the loin. Vacuum seal loin and place into the 135 F water bath. Cook for 2.5 hours.
Remove pork from bag. Heat a nonstick skillet with butter until sizzling. Add pork and sear, rotating, so all sides get a toasty brown, about 45-60 seconds / side. Remove pork and set aside.
Using the same skillet, add your apples and onions and a tbsp of the reserved glaze. Sautee over medium heat until onions are translucent and apples are soft.
Slice pork, spooning any leftover glaze on top. Serve with a generous scoop of apple and onion hash. Salt more to taste if necessary.